Marinate the Beef: In a mixing bowl, combine soy sauce, olive oil, vinegar, cumin, chili powder, smoked paprika, onion powder, white and black pepper, oregano, lime juice, and garlic. Whisk until well blended. Place skirt steak in a baking dish, pour marinade over it, ensuring it’s fully coated. Cover and refrigerate for 3 to 12 hours.

Preheat the Grill: Preheat your grill over high heat for about 10 minutes. Brush the grill grates with vegetable oil to prevent sticking.

Grill the Steak: Once the grill is hot, remove the skirt steak from the marinade and place it on the grill, cooking for 4-5 minutes per side. Season lightly with salt and pepper during cooking.

Rest and Slice: After grilling, let the carne asada rest on a cutting board for 5-7 minutes. Once rested, chop into bite-sized pieces.